Using a very large casserole dish, brown the leg of lamb on all sides over medium heat. Concentrate the browning especially on any pockets of fat. The aim is to seal the meat while rendering off as much fat as possible.

When the meat is well coloured all over, remove it from the casserole and pour away all the fat, but do not wipe the pan.

Next add the onion, celery and carrot and turn them over in whatever meat-browning bits are at the bottom of the pan to mop them up. Turn down the heat and sweat for 15 minutes, making sure not to colour.

Add the garlic, bay leaves, sage, wine, water, honey and browned leg of lamb to the casserole. Put the lid on and cook in the middle of the oven for 7 hours. Turn the leg over halfway through cooking. When the lamb is done, remove it from the oven and season well and serve.